15.1.13

Yes, that is snow outside. And a beer delivery truck loading crates and crates of beer into my house. And I have a sandwich in my hand that is, compositionally speaking, extremely unexceptional for these parts, but which many sandwich-eating people in other places would probably find worthy of comment: warm, toasted roggebrood (no real translation that makes sense, but it's a northern Dutch version of German-style pumpernickel: slow-cooked, very coarse-grained via whole crushed rye kernels, sweetened with beet sugar, and no caraway or other spices), with katenspek (cooked, smoked, thinly sliced pork belly), and Dutch coarse-grain mustard that until pretty recently was actually ground in a windmill.

4 comments:

ok so, we ended up freezing the snert due to emergency dinner plans change...i had a bite (or two) of cold snert however, and that gave me enough information to decide that it will not stay frozen for long.

background info!!!

This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).